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This aromatic Thai steamed clams recipe uses fresh coconut water and lemongrass for a light, savory broth that is ready in just 15 minutes. It is a one-pot seafood dinner that tastes just like the fresh, zesty clams you get in Thailand.
Thai Style Clams
Last week, my market was having a sale of clams, and I knew exactly what to make. There is no better time to make these Thai style clams (Hoi Tom Takrai) than when you want a light, elegant meal that takes only 15 minutes from start to finish. This steamed clams dish is everything Thai food is all about: hot, sour, aromatic, and addictive. It is one of those rare recipes that looks impressive enough for guests but is simple enough for a quick solo lunch when you want a bowl of comfort.
This Thai style clams recipe is absolutely delicious and reminds me of the ones I have had in Thailand. Other than the aromatics, the secret ingredient here is the coconut water. I must say that the coconut water does add a subtle sweetness to the overall dish, and it pairs perfectly with the exotic aromas of lemongrass and kaffir lime leaves. I am certain you will enjoy the great taste!
Tips For Making The Best Thai Steamed Clams
I have made these clams so many times that I have figured out a few simple tricks to keep the broth clean and the meat tender.
- Start with clean clams. This is the most important step for a clear, grit-free broth. I always make sure my clams are thoroughly scrubbed and purged of any sand before they ever touch the pan. If you are not sure how to do that, make sure to check out the cleaning section right below this!
- Pound the aromatics. I always lightly bruise the lemongrass and chilies before adding them to the oil. This releases the essential oils and juices, giving the broth a much deeper flavor than if you just sliced them.
- The tap and pry test: A fresh clam should be tightly clamped shut. If you find one that is slightly open, give it a firm tap or try to gently pry it apart. A healthy clam will quickly snap its shell closed or resist being opened, while one that stays open or feels limp is likely dead and should be discarded.
- The scent and weight check: Trust your senses by giving each shell a quick sniff. It should have a clean, briny aroma like the ocean. If a clam smells foul, feels unusually light, or is gaping wide open, toss it out immediately to ensure it does not ruin the flavor of your dish.
How To Clean And Purge Clams
Nothing ruins a seafood dinner like biting into grit. Since clams live in the sand, they naturally trap a bit inside their shells. Cleaning them is simple but requires a quick soak to make sure they are completely grit-free.
- Scrub the shells. Place the clams in a colander and rinse them under cold water. I use a brush to scrub the outside of the shells to remove any loose sand or seaweed.
- The saltwater soak. Submerge the clams in a bowl of cool water with a tablespoon of sea salt. Let them sit for 20 to 30 minutes. This mimics the ocean and encourages the clams to “spit out” any sand trapped inside.
- Lift, don’t pour. When you are ready to cook, lift the clams out of the water by hand. If you pour the bowl into a strainer, you will just dump the settled sand right back onto the clean clams.
- Discard the duds. Check for any clams that are wide open and give them a tap. If they don’t snap shut, or if the shell is cracked, throw them away before cooking.
Ingredients You’ll Need
- Lemongrass
- Bird’s eyes chilies/Thai chilies
- Clams
- Coconut water
- Kaffir lime leaves
- Fish sauce
- Lime juice
Check the recipe card at the bottom of this post for all the ingredient details.
Pro Tip #1: Why I Use Manila Clams
I reach for Manila clams because they are widely available in Asian supermarkets in the U.S.. If you have littleneck clams or any hard-shelled clams, they will work well too! Just stay away from very large clams as the meat can be quite tough for this light soup.
Pro Tip #2: Why Coconut Water Is Essential
I always reach for coconut water for this broth. You can find bottled coconut water or canned coconut water at most grocery stores or Asian markets. It gives the dish a clean, subtle sweetness that makes the taste authentic. If you can’t find it, water can work since the clams are naturally briny, but for the best flavor, stick to coconut water.
Shopping Guide: Lemongrass And Kaffir Lime Leaves
There is no substitution for these aromatics if you want that real Thai taste. You can find fresh lemongrass and kaffir lime leaves in the produce section of most Asian markets. Look for lemongrass stalks that are firm and pale green, and lime leaves that are dark green and glossy.
Shopping Guide: Fish Sauce
This is the key to that signature savory depth and is essential in Thai cooking. I recommend looking for Red Boat or Three Crabs brand at your local Asian market. These are higher quality and taste much cleaner. Do not use soy sauce as a substitute. If you don’t have fish sauce, just use sea salt.
How To Make Thai Steamed Clams
First, heat your wok or pot with oil over medium-high heat. Once it is hot, toss in your lemongrass and bird’s eye chilies. Stir-fry them for about a minute until the kitchen smells amazing and the aromatics are fragrant.
Add the clams to the pot and give them a quick stir to coat them in that flavorful oil. Immediately pour in the coconut water.
Add your torn kaffir lime leaves. Give everything one more stir, then cover the pot with a tight-fitting lid. Steam the clams for about 2 to 3 minutes. You want to watch for them to pop wide open.
Pro Tip: After steaming, if any clams remain tightly shut, do not try to pry them open. This usually means the clam was dead before cooking and should be discarded to avoid any risk.
Once the shells have opened up, stir in the fish sauce and fresh lime juice. Give it a final toss so the flavors mingle.
Finally, garnish with cilantro or coriander leaves, and serve it while it is steaming hot!
Alternative Method: The Authentic Way vs. The Cheater Way
My method is best because stir-frying the aromatics first releases the most flavor. For a “cheater way,” skip the oil and add the clams, coconut water, and all the aromatics to the pot at once. Cover and steam until the shells open, then stir in the seasonings. This way is more like making soup.
Frequently Asked Questions
Yes, just thaw them completely in the fridge before cooking. They might take an extra minute to pop open since they are chilled. Give them a quick rinse first to remove any ice or grit.
Yes! This broth works perfectly with mussels or prawns. If using prawns, just simmer them in the liquid until they turn pink and opaque.
For less heat, use Thai red chilies. If you want no spice at all, just leave them out. The broth will still be very fragrant from the lemongrass.
Yes! For more heat, slice the bird’s eye chilies instead of bruising them to release the seeds.
Store the meat (the clams plucked from the shell) and broth in an airtight container in the fridge for up to 2 days.
To keep the meat tender, pluck the clams from the shells and warm them gently in the broth over low heat. Avoid boiling, as high heat will shrink the clams instantly.
I do not recommend freezing them. The delicate meat will become very rubbery and lose its sweet flavor once thawed. It is much better to finish them while fresh.
This recipe is only 109 calories per serving.
What To Serve With This Recipe
For an easy and wholesome Thai weeknight dinner, I recommend the following recipes:
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Other Clam Recipes You Might Like
Thai Steamed Clams
Ingredients
- 12 oz clams, rinsed and scrubbed
- 1 tablespoon oil
- 1 stalk lemongrass, white-part only, cut into 3 strips, lightly pounded
- 5 bird's eyes chilies, lightly pounded
- ½ cup coconut water
- 5 kaffir lime leaves, torn or bruised, optional
- 1 teaspoon fish sauce, or to taste
- 1 tablespoon lime juice
- cilantro leaves, for garnishing
Instructions
- Heat a wok or pot with oil. Once hot, add the lemongrass and bird’s eye chilies, and stir-fry until fragrant.
- Add the clams and stir to combine, then pour in the coconut water.
- Add the kaffir lime leaves, stir, and cover. Cook for 2–3 minutes, or until the clams have opened.
- Add the fish sauce and lime juice, and stir to combine. Dish out and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This makes me hungry, it looks so fresh and delicious, quite similar to the steamed clams in Halong Bay.
Yes similar.
i also use mussels and they are delicious cooked this way
Correct, mussels are delicious, too.